Bacon Lover's Potato Salad
Photo: thienzieyung (CC BY 2.0)
A creamy potato salad dressed with a food-processor blend of crisp bacon bits, mayonnaise, and sour cream, with diced onion and celery.
Directions
- Boil potatoes in heir skins in a covered saucepan until tender but not mushy (about 25 minutes). When they are cool enough to handle, remove skins and dice the potatoes into a large serving bowl.
- Fry the bacon over low heat flipping often in a nonstick skillet until crisp. Drain well on paper towels and break into coarse bits of bacon; set aside.
- Add the onion and celery to the serving bowl with the potatoes.
- In the work bowl of a food processor fitted with a metal blade, combine bacon bits, mayonnaise, sour cream,sugar, seasoned salt and pepper. Pulse several times to blend. If the machine dies not have a pulse button, press the on-off button several times. Stir gently into potato mixture until well combined.
- Chill the potato salad until you are ready to serve.
- Boil the potatoes in their skins in a covered saucepan until tender but not mushy, about 25 minutes. When they are cool enough to handle, remove the skins and dice the potatoes into a large serving bowl.
- Fry the bacon over low heat in a nonstick skillet, flipping often, until crisp. Drain well on paper towels and break into coarse bacon bits; set aside.
- Add the onion and celery to the serving bowl with the potatoes.
- In the work bowl of a food processor fitted with a metal blade, combine the bacon bits, mayonnaise, sour cream, sugar, seasoned salt, and pepper. Pulse several times to blend. If the machine does not have a pulse button, press the on-off button several times.
- Stir the dressing gently into the potato mixture until well combined.
- Chill the potato salad until you are ready to serve.
Goes well with
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